Bake the potatoes

• Preheat the oven to 200 °C.
• Rub the potatoes with olive oil and salt, then place them on a baking tray.
• Bake until tender all the way through.

Crisp the bacon

• Fry the bacon in a pan until crisp.
• Drain and crumble it.

Make the filling

• Halve the potatoes lengthways and scoop out the flesh, keeping the skins intact.
• Mash the flesh with the butter, sour cream, salt and pepper.
• Fold in most of the cheddar, the bacon and the spring onions.

Fill and bake again

• Spoon the filling back into the potato skins.
• Top with the remaining cheddar.
• Bake until golden and bubbling.